Mesclun and Cherry Salad with Warm Goat Cheese

Ingredients for Mesclun and Cherry Salad with Warm Goat Cheese

• 2 tablespoons roasted almond oil or olive oil

• 2 tablespoons finely chopped shallot

• 2 tablespoons chopped fresh tarragon

• 1 tablespoon fresh lemon juice

• 3/4 teaspoons finely grated lemon peel

• 110g sliced almonds (about 90g )

• 1 large egg

• 1 tablespoon water

• 30g log soft fresh goat cheese, cut crosswise into 6 rounds

• 6 cups (packed) mixed baby greens or baby spinach

• 1 cup halved pitted fresh Bing cherries or other dark sweet cherries (about 200g whole unpitted cherries)

• 120ml 2x1/4-inch strips fresh fennel bulb

How to make Mesclun and Cherry Salad with Warm Goat Cheese

Preheat oven to 204°C. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper.

Spread almonds on plate. Whisk egg and 1 tablespoon water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides. Place on rimmed baking sheet. DO AHEAD: Dressing and goat cheese rounds can be made 4 hours ahead. Cover separately and chill. Bring dressing to room temperature and whisk before using.

Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.

Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 1 cheese round on each plate and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.